Thai Spicy Basil Squid with Fried Egg

Why You'll Love Thai Spicy Basil Squid with Fried Egg

• Quick to cook: Squid takes less than a minute, making this perfect for busy days.
• Lean but satisfying: Naturally high-protein and low-fat, so it fills you up without feeling heavy.
• One-wok convenience: Fast cooking, minimal cleanup, and efficient for everyday meals.
• Easy to prep: Simple ingredients that store well and require no long marinating.
• Holy basil aroma: That peppery, herbal lift gives the dish its signature Thai street-food feel.
• Crispy fried egg: Adds richness, healthy fats, and that golden crunch that completes the plate.

The Essential Ingredients for Thai Spicy Basil Squid with Fried Egg

• Squid: The star protein of this dish. Squid cooks in under a minute, staying naturally tender and slightly sweet when handled properly. It brings a light, bouncy texture that works perfectly with high-heat stir-frying. Look for fresh or well-frozen squid that’s cleaned and white in color. Tubes and tentacles both work well. If you can’t find whole squid, pre-cleaned frozen squid rings are a workable substitute.
• Holy basil: This herb is what makes kra pao taste like kra pao. Its peppery, spicy aroma gives the dish its signature lift and character. You can find holy basil at Thai markets, Asian grocers, or fresh herb stalls. If unavailable, Thai sweet basil is the closest substitute, though the flavor will be less peppery and more floral. Avoid Italian basil, it changes the dish entirely.
• Chilies: A mix of dried red chilies and fresh Thai chilies gives this dish both heat and aroma. Dried chilies add depth and smokiness, while fresh chilies give that sharp, immediate spice. I use Thai red chilies (jinda chili) in this recipe. Adjust the combination based on your heat preference, more dried chilies for depth, more fresh for intensity.
• Garlic: A key aromatic that forms the base of the stir-fry. Pounding the garlic (instead of mincing) releases more oils, gives a stronger aroma, and creates little bits that cling beautifully to the squid.
  Thai garlic is best because it’s more fragrant and has smaller cloves, but regular garlic works if pounded well.
• Oyster sauce: Adds umami and slight sweetness, acting as one of the main seasoning elements. If you’re avoiding oyster products, you can substitute with mushroom-based oyster sauce.
• Light soy sauce: Provides saltiness and brightness without darkening the dish too much. It helps balance the sweetness from oyster sauce and sugar.
• Seasoning sauce (ซอสปรุงรส): Common in Thai kitchens, this sauce adds body, savoriness, and a slightly fermented depth that ties all the seasonings together. Golden Mountain or Maggi Seasoning are the usual choices. If you don’t have it, use a little extra light soy sauce, though the flavor won’t be exactly the same.

Ingredient Highlight: Holy Basil (Kaprao – กะเพรา)

Why It Matters
Holy basil is the soul of pad kra pao. Its peppery, slightly spicy aroma gives the dish its identity. That unmistakable fragrance you smell the moment it hits the wok. Without holy basil, the dish loses the very thing that defines it. It brings lift, heat, and brightness that balance the strong flavors of chili, garlic, and seasoning sauces.

How It’s Used
Kra pao is always added at the final moment. A quick toss is all it needs to release its aroma without losing freshness. Overcooking mutes the fragrance, so timing is everything. It’s not a garnish — it’s a core aromatic woven directly into the stir-fry.

In Thai Cooking
Holy basil is a staple in Thai high-heat stir-fries. You’ll find it in dishes that rely on speed, intensity, and strong aromatics, like classic pad kra pao, pad kee mao (drunken noodles), gaeng and wok-fried meats. It's very different from Thai sweet basil, offering a sharper, peppery profile that stands up to chilies and garlic.

Nutritional & Health Benefits

• Supports digestion and helps the body handle spicy or oily foods
• Naturally rich in antioxidants that may help reduce inflammation
• Traditionally used in Thai herbal practices to boost circulation and energy
• Low-calorie, aromatic, and adds depth without heaviness

Tips Before You Start Making Thai Spicy Basil Squid with Fried Egg

• Prepare all your ingredients before the heat goes on: Squid cooks incredibly fast, and pad kra pao moves quickly once it hits the wok. Have your chilies pounded, sauces measured, basil picked, and squid sliced before you start cooking. This ensures the dish stays hot, fresh, and perfectly cooked.
• Work over high heat: Pad kra pao relies on strong heat to create that sizzling wok action. High heat prevents the squid from releasing water, keeps the aromatics fragrant, and helps everything cook in a short period of time.
• Add basil right at the end: Holy basil bruises and loses its fragrance easily. Toss it in during the final few seconds of cooking, just enough to wilt it without killing the fresh peppery aroma.
• Use a small pan and hot oil for the fried egg: For the perfect kai dao, you need depth and heat. A small pan helps the oil rise deep enough to bubble around the egg, giving you those crispy, golden, lacey edges with a soft center.